Creamy Dandelion Soup

Name: Creamy Dandelion Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 Tbsp canola oil; 454 grams dandelion greens, trimmed; 355 milliliters fat-free milk; 59 milliliters 1.1 ounces all-purpose flour (about; 118 milliliters half-and-half; 1 teaspoons kosher salt; 8 lemon wedges; 473 milliliters fat-free, lower-sodium chicken broth; 118 milliliters finely chopped onion (1/2 medium); 1 Tbsp unsalted butter

The recipe Creamy Dandelion Soup can be made in roughly 45 minutes. For $1.36 per serving, you get a soup that serves 6. One portion of this dish contains roughly 8g of protein, 8g of fat, and a total of 190 calories. It is perfect for Autumn. A mixture of lemon wedges, onion, milk, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Separate 1 dandelion leaf from the bunch; thinly slice, and set aside. Fill a large Dutch oven half full with water; bring to a boil.

Ingredients you will need

Water

Equipment you will use

Dutch Oven

Add remaining greens to boiling water; cover and cook for 2 minutes.

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Greens

Water

Drain.

Place greens in a food processor; process 30 seconds or until smooth.

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Greens

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Food Processor

Place oil and butter in a 3-quart saucepan. Cook over medium heat until butter melts.

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Butter

Cooking Oil

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Sauce Pan

Add onion; saut 3 minutes or until tender.

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Onion

Sprinkle flour over onion mixture, stirring to coat.

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All Purpose Flour

Onion

Add broth and next 4 ingredients (through pepper), stirring with a whisk. Stir in pureed greens. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes, stirring occasionally.

Ingredients you will need

Greens

Pepper